Tomato Topped Fish And Potato Bake Recipes

BAKED COD WITH TOMATOES AND POTATOES

Steps:

• Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
• Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.

TOMATO TOPPED FISH AND POTATO BAKE

Steps:

• Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
• Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
• Heat over high heat until sizzling, about 2 minutes.
• Reduce heat to medium; cover and cook for 12 minutes.
• Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
• Remove pan from heat.
• Arrange fish over potatoes; top with tomato mixture.
• Sprinkle with fennel seeds or oregano.
• Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.

FISH, POTATO AND TOMATO BAKE

Steps:

• Place fish in a roasting pan, scatter onion slices and herbs over and pour in milk.Cover with a piece of butter paper or buttered waxed paper and poach in oven at 180 ºC for about 20 minutes, or until fish is just cooked.Leave to cool, then pour off liquid into a measuring jug. You will need 300-400 ml (1 1/5 - 1 4/5) cups).Remove skin and any bones from fish. Reserve onions and discard herbs.Melt butter in a saucepan, stir in flour to form a paste and cook for a few minutes. Add flavoured milk and stir or whisk constantly until mixture boils, to make a smooth sauce. Season with salt, plenty of black pepper and a grating of nutmeg and stir in half of Cheddar (if using) and parsley.Lightly grease a 1,5 litre (6 cup) ovenproof dish (oval, rectangular or a deep soufflé dish).Place half the mashed potato in base, then layer tomato slices (reserving 5 slices for decoration), onions, fish and sauce on top. Cover with remaining mashed potato. Fork potato roughly.Sprinkle with remaining cheese (if using) and decorate with reserved tomato slices.Bake at 180 ºC for 40 to 50 minutes, or until golden and bubbling.TOTAL KILOJOULE COUNT: 11 380 kJ (2 720 Cal). A portion: 2 275 kJ (545 Cal).

CHEESE TOMATO POTATO BAKE

Steps:

• Preheat oven to 350°F.
• Cook potato and onion in boiling salted water until potatoes are just tender, drain.
• Add butter, cheeses, tomatoes and sour cream, stir to combine.
• Place mixture in a baking dish, top with bacon and additional cheese if desired.
• Bake 20-25 minutes.